Study On The Preparation, Characteristic And Application Of Ginkgo Resistant Starch

Resistant starch is defined as the sum of starch and products of starch degradation which cannot be absorbed in the small intestine of healthy individuals. Resistant starch as a new functionalfood additive has become the focus of research in the food nutrition at present. This article takethe Ginkgo starch as raw material, studied the conditions of heat-cooling method,autoclaved-enzymatic method preparation of Ginkgo resistant starch, and the properties of therelated research, as well as its application in the biscuits are investigated.For preparation of Ginkgo resistant starch by the pressure heat-cooling method,orthogonalexperiment results showed that the concentration of soluble starch30%, pH5.0,30min pressureheat time, cold storage time of24h was the optimal combination, under this condition, theGinkgo resistant starch yield is12.57%.On the basis of Pressure heat-cooling method,we use thePressure heat-enzymatic method to preparation Ginkgo resistant starch,orthogonal experimentresults showed that the optimum process conditions is: The adding amounts of the enzyme30UPergram of dry starch, pH6.0enzyme treatment, enzyme treatment temperature of65℃,8minenzyme processing time, under this condition,the Ginkgo resistant starch yield is18.13%.Illustrated by pullulanase on starch debranching treatment is beneficial to the formation ofresistant starch.Through the SEM, compared with Ginkgo starch, Ginkgo resistant starch granule surface isrough and irregular, small volume;Analysis of Ginkgo starch and Ginkgo resistant starch withX-ray diffraction found two kinds of starch samples were C type of crystal structure, thecrystallinity of Ginkgo starch was39.34and the crystallinity of resistant starch was36.62, thatdescription of the crystal type of Ginkgo resistant starch is not changed, but the crystallinitybecomes small.Ginkgo resistant starch has stronger enzymatic hydrolysis resistance than Ginkgostarch;Ginkgo resistant starch has faster condensation speed,weaker retrogradation and worsefreeze-thaw stability than Ginkgo starch.Investigation of resistant starch properties can providenecessary basic data and theoretical basis for industrialization.The Ginkgo resistant starch is added to flour in different thews, found that with the increaseof resistant starch content of Ginkgo, the dough quality decline, showed the dough hardness andchewiness increased gradually, elasticity and resilience decreases gradually. That Ginkgo resistantstarch was used in pasta food, we should fully consider its adding amount, or applied to the foodwhich request lower gluten quality Ginkgo resistant starch biscuits showed that resistant starchcontent of5%has better quality, at the same time, the best preparation technology for Ginkgoresistant starch biscuits were: resistant starch5%, shortening15%, leavening agents2%. Theprocess conditions for preparation of biscuits are golden and uniform color, thickness, shapeintegrity, no bitter taste and smell, taste crisp, soft hard moderate, taste better.